Cow's Milk Cheese
		It is believed that the first cheese was produced inadvertently, probably through the practice of carrying milk in pouches made from animal stomachs. The bacteria in the milk and the digestive juices from the stomach worked together to form a curd and then a crude cheese. Many European abbeys developed secret recipes, and particular varieties began to be developed in certain regions of Europe. Today, although mechanisation has largely replaced the old hand techniques, the character of Corleggy cheeses has been preserved to allow full nutritional value and taste. Hard cheese such as Drumlin is one of the most concentrated of common foods:100 grams(about 3.5 oz) supplies about 36 percent of the protein, 80 percent of the calcium, and 34 percent of the fat in the recommended daily allowance. Drumlin cheese is also a good source of some vitamins and minerals. One pint of cow’s milk contributes about 90 percent of the		calcium, 30-40 percent of the riboflavin, 25-30 percent of the protein, 10-20 percent of the calories and vitamins A and B, and up to 10 percent of the iron and vitamin D needed by an adult. Nutritionally, condensing or drying best preserves milk, as no part of it is lost. Conversion to cheese is an excellent method, because virtually all the fat and most of the protein are retained, and the latter is partially digested. Because cheese is a high-protein food, it is an ideal nutritional replacement for meat in a vegetarian diet. It is rich in the essential amino acids, calcium, phosphorus, other minerals and vitamins, and has a high calorific value. "Cows fed on grass produce milk with much greater amounts of healthy fatty acids known as CLAs [conjugated linoleic acids]. These fatty acids are now strongly recommended by doctors, and cheese is an ideal carrier for them," Dr Wilkinson told an international food conference in Dublin Monday, June 12, 2000